Chocolate Mango Mousse

Chocolate Mango Mousse


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This mousse incorporates mango, rum, and coconut to make a tropical delight!

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Serving Size / Yield

10 servings


  • 2 7-oz. bars dark bittersweet chocolate
  • 1 14-oz. light coconut milk
  • 2 Tbs. Captain Morgan spiced rum
  • 4 oz. mascarpone cheese
  • 2 C. fresh cut mango

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Break up chocolate into squares and place in a microwave-safe bowl.  Microwave for 1 minute, stir, then repeat using 30 second intervals.  Heat until melted.  Put coconut milk, cheese, and rum in a blender.  Pour melted chocolate into blender and blend immediately for 30 seconds.  Pour mousse into small cups and refrigerate for at least 2 hours.  When chilled, top each cup with mango chunks and serve.

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